This is my second pickle recipe for Pickles and preserves theme for this month Blogging Marathon. We Andhra people will make pickles with almost all vegetables. Not only with vegetables we make pickles with non-veg, like eggs, fish, chicken, shrimps. In vegetable pickles eggplant, gongura, ivy gourd, cauliflower, carrot, mixed vegetable, bitter gourd and many more like this. most of the pickles are in spicy version. Of course we make some pickles like ginger pickle a dn bellam aavakaya and one more mango pickle with little sweet with using jaggery. But most of the pickles are spicy pickles. This Drumstick pickle is one of them...
So lets check the recipe......
Drumsticks(munakkayalu) --- 4
Tamarind juice --- 1 cup (soak 50 grams of tamarind in warm water and extract tick juice with one cup of water.
Red chilli powder --- 100 grams
Salt --- 75 grams
Turmeric powder --- 1 tea sp
Mustard powder --- 50 grams
Fenugreek powder -- 1 tea sp
Oil --- 120 ml (peanut oil or sesame oil)
Garlic --- 20 to 25 cloves
Mustard seeds --- 1 tea sp
Dry red chillies -- 3 broken
Asafoetida --- 1/4 tea sp
Lemon juice -- 1/3 cup
Curry leaves --- 2 springs
1. Clean and cut drum sticks in to two inch pieces.
2. Heat oil in a pan and deep fry drumstick pieces in the oil till they turn in to light golden and cooked.
3. Remove drumstick pieces from oil in to a big mixing bowl and let them cool.
4. Add salt, red chilli powder, mustard powder, fenugreek powder, turmeric powder mix well and set a side for one hour.
5. Now heat the same oil in which we fried drumstick pieces and add mustard seeds, dry red chilli pieces, garlic cloves, curry leaves and asafoetida fry for a while.
6. Then add tamarind juice cook till oil leaves from the sides of the pan (like pulihora paste).
7. Now add lemon juice and switch off the heat and let it cool completely.
8. Now add this seasoning to drumstick pieces and mix well to combine every thing.
9. Now cover this pickle with a lid and set a side for two days .
10. After two days remove the lid now you can see the oil on the top of the pickle.
Mix well and check and adjust the seasoning.
Store this pickle in a clean jar and store it in a clean and dry place.
This will stay for one year in room temperature.
If you feel oil is less in the pickle you can heat 1/2 cup more oil and add it to the pickle on the third day.
Enjoy munaga aavakaya with hot steamed plain rice.